Toll House Cookie Chocolate Chip Cupcakes
Indulge in the ultimate dessert mashup with these Toll House Cookie Chocolate Chip Cupcakes! Combining the pillowy softness of freshly baked cupcakes with the gooey decadence of classic Toll House cookie dough, this recipe is a treat for all chocolate chip lovers. Each cupcake hides a melty cookie dough center, surrounded by fluffy, vanilla-infused cake studded with mini chocolate chips. Topped with a creamy buttercream frosting and an extra sprinkle of chocolate chips, these cupcakes are as visually stunning as they are delicious. Perfect for parties, celebrations, or simply satisfying your sweet tooth, this easy-to-follow recipe delivers bakery-quality results in just under 40 minutes. Create a dessert that’s both nostalgic and irresistibly modern, sure to become a new favorite in your baking repertoire!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 0.5 cups Light brown sugar (packed)
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 1 cup Mini chocolate chips
- 12 small balls Toll House cookie dough (pre-made)
- 1 cup Unsalted butter (for frosting, softened)
- 3 cups Powdered sugar
- 2 tablespoons Heavy cream
- 1 teaspoon Vanilla extract (for frosting)
- 0.25 cup Mini chocolate chips (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and milk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
Fold in the mini chocolate chips gently with a spatula.
Spoon a tablespoon of cupcake batter into each liner, then press a small ball of Toll House cookie dough into the center of each one. Cover the cookie dough with more batter until the liner is about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until the tops of the cupcakes are golden and a toothpick inserted near the edge comes out clean (avoid the cookie dough center).
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the softened butter in a large bowl until smooth. Gradually add the powdered sugar, mixing on low speed to prevent a sugar cloud.
Add the heavy cream and vanilla extract, and beat the frosting on medium-high speed for 2-3 minutes, until light and fluffy.
Pipe or spread the frosting onto the cooled cupcakes and sprinkle with mini chocolate chips for garnish.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
10167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 534.9 g | 686% | |
| Saturated Fat | 320.2 g | 1601% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1957 mg | 652% | |
| Sodium | 3593 mg | 156% | |
| Total Carbohydrate | 1312.0 g | 477% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 981.5 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 13.4 mcg | 67% | |
| Calcium | 713 mg | 55% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 1643 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
